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BLACK FOREST CAKE

Black forests in Germany, apparently have these divine German Cherries used throughout this cake. The cake itself, is not black, nor is it even dark, it's flavoring is acutally almond or kirshwasser or any cherry flavored liquor! It's a white cake, unlike what you see in stores today. This recipe is adapted from a 1960's recipe booklet and was used with much success as a birthday cake.

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Preparation

batter:
Preheat the oven to 350 F
Pregrease two 12" round cake pans.
Dust the grease with sugar and tap out excess.
Whip the heavy cream to a medium peak with flavoring and sugar.
Combine the remaining ingredients in another bowl very well. Ha ha har, they're all dry but this is your only chance to stir them. Trust me.
Add 1/2 of the whipped cream to the dry ingredients and fold gently with a wide spoon. it will only combine partially so don't freak out. you're combining the cream and the dry mix in two stages so you don't flatten your whipped cream to smithereens.
Add the remaining whipped cream, and fold that in nice, nice, too.
Pour 1/2 of batter mix into each cake pan and bake until the top is golden brown and it doesn't leave an indent when you press it.
(like a muffin!)
Allow cake to cool in the pan, and cool completely on a wire rack.
filling:
Put the cherries into a saucepan. (easy 'nuff)
Fill sauce pan with enough water to just cover the cherries. (Ohh! depends on the size of your pan, but it should be about 2 cups of water)
Add your 1 c sugar that's just waiting to be added.
Simmer. (LOW HEAT) I can't say how long. When they look soft and juicy and all macerated they're done.
Add 1 -1 1/2 tablespoon of cornstarch to thicken. (cornstarch depends on amount of water, but a couple tablespoons should do it.)
Cool your sauce in the fridge.
frosting & garnishment:
Whip the 2 cups of heavy cream with the 10x sugar. (easy!)
Fill & frost cooled cake.
Shave chocolate on top and use reserved cherry halves for garnish.
Voila! A cake!